Executive Chef Roger Johnson joined Enzo over a year and a half ago, bringing expertise from his work with Red Square in Las Vegas. The wait staff is educated about the food they serve. Zirotti wants the servers to be able to answer questions such as the nation of origin of the vanilla they use in their desserts, or “how did Airline Chicken get it’s name?” The servers are very familiar with the wine list, pre-tasting all spirits and can offer helpful suggestions.
“It is truly a wonderful home. The cliental is wonderful. I enjoy the intensity and energy. Everyone pitches in,” Rick Stricker said as he brought us the plate of Rock Shrimp and Vegetable Tempura. The succulent shrimp, encased in a crispy light batter, was tossed with fried carrots, onions and red peppers and finished with a lime ginger dressing.
The soup of the night, Potato Garlic Soup, made with roasted garlic, arrived at the table in a broad white bowl, wonderfully hot. My husband’s Enzo Caesar salad came tossed with a light creamy dressing and thin rings of red onion. For main courses, two of us chose the Roast Airline Chicken Breast which was served with a rouille, mayonnaise flavored with garlic and saffron, and a balsamic pan reduction. (“Airline Chicken Breast” became popular in the 1960s when major commercial airlines served the chicken breast with the wing intact.) The chicken was golden brown and moist while the risotto was softly al dente. The garlic rouille exuded golden floral scents and richness, but was quickly balanced by the sweet and acid character of the balsamic.
My husband ordered the pan-seared Canadian Salmon which came to the table surrounded with three baby carrots, on top of polenta and sprinkled with diced red bell pepper, while our other dining companion, Jani Morse, opted for the Halibut with Wild Mushroom. The halibut is served on a bed of risotto with baby zucchini on the side, all on top of an artful drizzle of balsamic gastrique.
Jani and her husband, Steve, have dined at Enzo at least 50 times over the years. She says, “I think Rick is the best waiter in town. I come to Enzo to see Laurent, enjoy the food and to see friends.”